Back to the Table with Chef Bud: Strip Steak with Whiskey Pepper Cream Sauce
- 2 ea 12-14 oz. 1855 Center Cut Strip Steaks
- 1 tspn Kosher Salt
- 1 tspn McCormick Coarse Black Pepper
- 2 Tblspn Unsalted Butter
- 1 C portabellini mushrooms, sliced
- ¾ Cup Beef Stock or Broth
- 3 Tblspn Kentucky Whiskey
- ¾ Cup Heavy Cream
- 1 Tblspn McCormick Peppercorn Melange, ground
Over medium-high heat, heat a saute or cast iron skillet hot
Season 1855 strips with Kosher Salt and Coarse Black Pepper. Melt butter in Pan. Once butter is melted, ADD Steaks to the pan. Cook Steaks approximately 6 minutes per side (for Medium Rare). Remove steaks from pan and place on plate or wire rack to keep warm.
Add the mushrooms to the pan and saute 1-2 minutes. Add stock to the pan to deglaze all the crispy bits from the bottom of the pan. Allow the liquid to reduce by half. Add the whiskey and allow the whiskey to cook down for approximately 3 minutes. Add the heavy cream and bring to a boil whisk continually until sauce thickens slightly
Salt the Sauce to taste.
Slice steak against the grain and fan out on the plate. Top with the whiskey sauce.
This is a wonderful dish for weekend entertaining or after a busy day. Wonderful flavors to bring your friends and family “Back to the Table.” Remember all the alcohol cooks out of the sauce as it thickens. Leaving a nice blend of pepper and whiskey flavor. Perfect for an upper 2/3rds choice cut of beef from 1855. Serve it up with some Roasted Baby potatoes tossed in Tuscan Herb Olive Oil from Amarillo Grape and Olive.